My new facebook penpal chef extraordinaire (and college chum!) shared this recipe with me. I'm a big fan of quick breads! This one is much more like chocolate cake than bread...and so moist! I substituted sour cream for the buttermilk because it's all I had and it worked out. :) Thank you Vanessa! :)
1/2 cup butter, room temperature
1 1/2 cups sugar
3 large eggs
1 cup all purpose flour
2/3 cup cocoa powder
1 tsp cinnamon
1/2 tsp salt
1/2 tsp baking soda
1/4 tsp baking powder
1/2 cup buttermilk (or sour cream or yogurt)
2 tbsp water
1 tsp vanilla extract
(Christi's addition - a couple of handfuls of cinnamon chips)
1/4 cup sugar
1/2 tsp cinnamon
1/2 tsp cocoa powder
pinch ground cloves
Preheat the oven to 350F and thoroughly grease a 9×5″ loaf pan.
In a large bowl, cream together butter and sugar. Beat in eggs one at a time, waiting until the previous egg has been completely incorporated before adding the next.
In a medium bowl, sift together all purpose flour, cocoa powder, cinnamon, salt, baking powder and baking soda.
In a measuring cup, whisk together buttermilk, water and vanilla extract.
Working in two or three additions, alternately add the flour mixture and the buttermilk mixture to the sugar mixture. Begin and end with an addition of the flour mix.
Pour batter into prepared loaf pan.
In a small bowl, whisk together topping ingredients: sugar, cinnamon, cocoa powder and ground cloves. Sprinkle evenly on top of the loaf cake.
Bake at 350F for about 50 minutes, or until a toothpick inserted into the center comes out clean.
Allow cake to cool in pan for 10-15 minutes, then run a knife around the edge and turn out onto a wire cooling rack.
Cool completely before slicing.